Brazilian carrot cake recipe adds extra topping that ‘takes it to new levels’
The Brazilian version of the well-loved carrot cake adds a drizzle topping that makes it extra decadent. Try this simple recipe at home if you're looking for a new, autumnal treat.
Carrot cake is delicious regardless of the recipe - whether you prefer it with out without walnuts or cream cheese frosting.
The Brazilian take on this classic forgoes the walnuts, and instead, adds a chocolate glaze to top off a super-moist cake.
While it might seem elaborate, this delicious treat can be prepared in as little as 20 minutes and it bakes in just one hour.
You can try making this recipe from BBC Good Food the next time you have guests over as it serves eight to 10 people.
Ingredients
250ml vegetable oil, plus extra for the tin
260g plain flour
400g caster sugar
One tsp baking powder
Two medium carrots (around 250g), peeled and roughly chopped
Two eggs
For the chocolate drizzle
250ml milk
30g cocoa powder
60g caster sugar
Instructions
Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Prepare a 20cm springform cake tin by greasing it and lining the base with parchment paper. In a large mixing bowl, combine the flour, sugar, and baking powder. Set this mixture aside.
Blend the oil, carrots, and eggs until smooth. Incorporate the blended mixture into the dry ingredients, mixing until you have a smooth batter.
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Transfer the batter into the prepared cake tin and give it a gentle shake to remove any air bubbles.
Bake in the oven for 45 minutes to one hour, or until a knife or skewer inserted into the center comes out clean.
If the center still appears sticky, return the cake to the oven for an additional five minutes. Once baked, let the cake cool in the tin.
To make the drizzle, warm the milk, cocoa powder, and sugar in a saucepan over low heat.
Stir continuously until the sugar dissolves completely, which should take about five minutes. This will create a thick, glossy sauce.
Once the cake has cooled, remove it from the tin and level the top with a serrated knife. Invert the cake so the base is now the top.
Puncture the cake all over with a knife or toothpick and place it on a wire rack set over a tray or large bowl.
Drizzle the sauce over the cake in stages, allowing it to soak in between pours. Any excess drizzle caught in the tray or bowl can be used to cover the cake. Ensure most of the drizzle is absorbed by the cake.
